Sous Chef

QUALIFICATIONS AND EDUCATION

• A minimum of 10 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 3 years as Executive Sous chef or chef de Cuisine (shipboard experience preferred).

• A culinary school degree is required.

• Strong management skills in a multicultural and dynamic environment.

• Excellent communication, problem solving, decision making, and people skills.

• Knowledge of the principles and processes involved in business and organizational planning, coordination, and execution. This includes strategic planning, resource allocation, workforce planning and management, leadership techniques and production methods.

• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.

• Knowledge of policies and practices involved in the human resources function.

• Able to create recipes, a la minute food presentations, and buffet set-ups.

• Able to capture the attention of a large audience.

• Working knowledge of computers, Internet access, and the ability to navigate within a variety of software packages such as Excel, Word, or related programs.

Internal Candidate Requirements:

In addition to the stated hiring requirements, internal candidates are required to fulfill the following:

• Completion of at least two contracts as Junior Sous Chef or brand equivalent with a performance rating of satisfactory or above, along with demonstrated leadership skills.

LANGUAGE REQUIEREMENTS

All shipboard employees must be able to communicate in the English language to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors, and co-workers.

PHYSICAL REQUIREMENTS

• All shipboard employees must be physically able to participate in emergency lifesaving procedures and drills. Full use and range of arms and legs and full visual, verbal, and hearing abilities are required to receive and give instructions in an emergency, including lowering lifeboats. The employee must have the ability to lift and/or move up to 50 pounds.

Sous Chef – Key Responsibilities (Brief Summary)

• Supervise and manage daily galley operations including Hot Galley, Pantry, Pastry, and Bakery.
• Ensure food quality, portion control, hygiene, and compliance with company and USPH standards.
• Prepare crew schedules, assign duties, and monitor attendance.
• Control food costs, inventory, and proper storage of supplies.
• Conduct food tastings, inspections, and monitor buffet/service quality.
• Train, coach, and evaluate galley staff for performance and development.
• Coordinate with F&B management regarding guest feedback, food production, and operational needs.
• Ensure cleanliness, safety, maintenance of galley equipment, and compliance with environmental policies.
• Lead the culinary team professionally while promoting teamwork, guest satisfaction, and company standards.